Yield: 100 portions
Each Portion: 1 muffin
Temperature: 400F
Pan Size: Muffin Pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 5-1/4 lb | 5-1/4 quart |
| Baking Powder | 3-1/2 ounces | 1/2 cup |
| Salt | 3/4 ounce | 3-1/2 teaspoons |
| Sugar, granulated, fine | 2-1/4 lb | 5 cups |
| Nutmeg, ground | 1/3 ounce | 2 teaspoons |
| Cinnamon, ground | 1/2 ounce | 2 tablespoons |
| Applesauce, canned, sweetened | 5 lb | 9-1/3 cups |
| Water | 7-1/4 cups | |
| Egg substitute, thawed | 1-1/4 lb | 2 cups |
| Shortening, general purpose | 10-1/4 ounces | 1-1/2 cups |
| Blueberries, frozen, unsweetened | 2-1/2 lb | 1-3/4 quarts |
- Sift together flour, baking powder, salt, sugar, nutmeg and cinnamon into mixer bowl.
- Thaw egg substitute under constant refrigeration at 41F or lower. Add applesauce, egg substitute, and salad oil or melted shortening. Mix at low speed 15 seconds until dry ingredients are moistened, fold in blueberries. Do not overmix.
- Fill each well greased muffin cup 2/3 full (1-No. 16 scoop).
- Bake 25 to 30 minutes in 400F oven or 350F convection oven for 23 to 26 minutes until done, open vent, fan turned off first 10 minutes, then low fan.
NOTE:
- In Step 2, batter will be lumpy.
- In Step 3, canned, drained, rinsed blueberries (3 lb 3 ounces) may be substituted for frozen, thawed blueberries.